Tuesday, November 20, 2007

Golden, half-moon shaped egg pasta pillows filled with spinach and creamy fresh ricotta cheese. This is a delicious combination of flavours rounded off with a tasty mix of parmesan and ricotta cheeses.

Spinach & Ricotta Agnolotti with tomato and mushroom sauce By:Titi

500g Spinach & Ricotta Agnolotti

1 onion, chopped

1 tablespoon Olive oil

2 garlic cloves, crushed

400g can chopped tomatoes

1/2 tsp dried oregano

100g Mushroom

grated parmesan,Chopped Chives, to serve

Method:

Heat oil in a large frying pan.

Cook onion and garlic for 5 minutes, stirring, until soft.

Add mushroom, cook for another 1 minutes.

Add tomato and oregano, simmer, stirring occasionally, for 7 minutes.

Meanwhile, cook Agnolotti in a large saucepan of boiling, salted water according to packet directions. Drain.